Start by rinsing the fresh ham under cold water.

Using a sharp knife, score the skin in a diamond pattern.

In a bowl, mix together the brown sugar, honey, Dijon mustard, ground cloves, black pepper, and apple cider vinegar.

Using a basting brush, slather the glaze all over the ham.

Preheat your oven to 325°F (163°C).

Place the ham in a roasting pan and cover it loosely with aluminum foil.

Every hour, remove the foil and baste the ham with the drippings.

Use a meat thermometer to check the internal temperature, it should reach 145°F (63°C) for safe consumption.

Let the ham rest for at least 20 minutes before slicing.